Chefs Online Magazine - a matcco publication

Guest Chef from Brazil

Alvaro Henrique Nogueira

Alvaro’s culinary training came through his passion to cook for friends and family on their special celebrations. To Alvaro, cooking was nothing more than a hobby, a way to have a little fun and relax. Becoming a professional chef was the last thing on his mind, whilst completing a university degree in communications and public relations. It was his friends & family that encouraged him to pickup a set of knives and throw the books away. That’s exactly what he did.

Alvaro started as an apprentice chef in Rio de Janeiro working for some of the most famous restaurants in the city. This taught him the basics of Brazilian taste, which nowadays is desired from all over the world. Whilst still in Brazil, Alvaro was working on a variety of events and promotions plus coordinating catering for fashion parades, carnivals and business parties.

As Head Chef of the famous Restaurant Sal e Pimenta, it was here that Alvaro’s awards and accolades began. Sal e Pimenta was named as one of Rio de Janeiro’s best Restaurants in two publications.

Alvaro’s first venture outside of Brazil was to Australia. Landing in Sydney, after the period of study he went to work again as a Chef. He went to Sydney’s only Brazilian steak house Rio’s Brazilian Churascaria, which under Alvaro’s direction in 1996 was awarded best foreign restaurant in the Sydney Morning Herald.

Relocating to Queensland, Alvaro was invited to be the Brazilian Head Chef at Rio’s Brazilian Paradise, on the sunny Gold Coast. After years at this known Gold Coast establishment, he moved on to Chef at Copacabana Café in Brisbane, to demonstrate with pleasure the taste of Brazilian cuisine.

Once again under his direction, Alvaro gained for the Copacabana Café Best New Innovative Restaurant. Since the success of the Copacabana Café, Alvaro has moved to Head Chef of Australia’s best catering company, Coast to Coast.

Recently at the Sydney 2000 Olympics, Alvaro was contracted from Coca-Cola to be responsible for the nourishment for the Brazilian Soccer Team & Brazilian International media. Serving the traditional and famous Feijoada.

Gay Weddings and Civil Unions How To Guid

Brazilian Cuisine Promotion Menu
Soup

Canja de Galinha
Chicken ,Rice, Vegetables and Brazilian spices.

Sopa Leao Veloso
Fish, Crustations, Seafoods in a seafood sauce

Starters

Casquinha de Siri
The Crab shell filled with crab meat ,cheese sauce and grilled

Calabresa frita
Village sausage tossed with onions and ground spices.

Bolinho de Bacalhau
Cod from the Atlantic with Potato and garden herbs.

Pastel de Queijo
Pastry triangles pocketed with cheeses.

Bolinho de Aipim com Carne
Brazilian Cassava root vegetable infused with tender Beef.

Toresmo de Porco
Slow cooked Pork segments basted with Garlic.

Hot Main

Feijoada
Brazil’s traditional dish of Pork, Black beans and marinated Beef.

Muqueca
Seafood simmered with cocoanut cream and Garden vegetables.

Galinha ao molho Pardo
Chicken simmered with Potato and garden herbs.

Vaca Atolada
Beef ribs with Cassava combines in a Cassalet.

Vatapa
Sauted Prawns in Seed oil with pureed Cassava.

Arroz Carreteiro
Marinated Beef with spring onions simmered with Rice.

Feijao Tropero
Refried beans tossed with Bacon infused with Cassava flour.

Galinha Caipira com Quiabo
Slow cooked herbed Chicken garnished with Quiabo squash.

Feijao Branco com dobradinha
Beef tripe and Calabresa with creamed White Beans.

Abobora com Carne Seca
Salted Beef with diced Pumpkin finished in a Beef stock.

Churrasco a Brasileira
Our Barbecue meats slowly char grilled over Rock Salt.

Side Dishes

Arroz Branco
Herbed White Rice

Aipim frito
Fried Cassava

Couve Mineira
Garlic Spinach

Linguica de Porco
Village Pork Sausage

Farofa
Tossed Cassava Flour crumbs.

Pirao
Cassava flour Sauce

Salads

Feijao Fradinho com tempero
Black eye bean Salad

Maionese de Batata
Brazilian Potato Salad

Salada de Verao
Summer Garden Salad

Salpicao de Frango
Tossed Chicken Salad

Salada de Palmito
Tender Palm hearts marinated in Tomato and onions.

Venue:Shangri-la Bangkok, Thailand
Traditional Brazilian Cuisine

11th - 21st of October 2001

a matcco publication